I could not help it but make one of my favorite soups: leek-potato soup with purple onions, garlic and melting cheese, refined with warm ciabatta bread from the oven. The soup is quite heavy and to some extent typically German, due to the creamy and heavy ingredients. However, it is perfect for cold days, where some comfort food is needed. Check out a picture of the soup here:
For this soup for 2 people you need:
3 medium-big sized potatoes
1 ciabatta bread
500 mililiters of water
a bundle of 3 leeks
1 purple onion
3 garlic cloves
200 grams of melting cheese
1,5 table spoons of vegetable spice / vegetable bouillon
a bit of pepper
a tiny pinch of nutmeg (edible)
150 grams of different nuts
First of all, cut the purple onion and the garlic cloves into small pieces and start frying them in a medium sized pot. While they are frying, cut the potations into thin slices and add them to the pan once the onions and the garlic have been properly fried. Let the potatoes fry for about 5 minutes. Within that time, cut the bundle of leeks in to small slices. Once this is done, add them to the pot of potatoes, the garlic and the onions. Let all of the ingredients fry for another 5 minutes in the pot and then turn the heat down.
Now add the 500 mililiters of water and add the vegetable bouillon / vegetable spice. Let it cook for about 15-20 minutes until the potatoes are cooked through. . Once this is the case, turn the heat very low and add the melting cheese to the soup. Stir until it has melted into the soup nicely. Now refine the soup with the nutmeg and the pepper and let it rest for a while.
Put the ciabatta bread in the oven for 10 minutes at 175° C. While the bread is in the oven, start roasting the nuts in a pan until they are brown without using any oil. Then you serve the soup, topped with the nuts and with the warm Ciabatta bread by the side.
Enjoy and CARPE DELI ! 🙂